You have been my cookie crush since the first day I saw your blog and decided to try making cookies like yours. I use your recipe for all my cookies and have read/watched all your tips and tricks…and I have one question…

Do you ice your cookies on the back of the cookie, as in the side that is flat on the pan? Your edges are just ALWAYS so amazingly PERFECT and I just can’t get that same clean crisp edge that you do…it depresses me every time I see something new from you!

Yessss I love that guide, it is SO cute full of sweet things we all love =)
I was happy to find your holly cookies in there!! They are so perfect, FLAWLESS, really!
Congrats that you made it in the guide, that’s just so awesome!
Btw you inspired me with holly leaf cake pops, I made some myself for the christmas candy bar we set up yesterday, post coming soon!! They turned out really cute, thanks for your idea, sweetie!
Much love and hope your Monday is starting off well.
XOXO, niner 🙂

WoW Marian! Your cookies are so… perfect and ellegant!!! Congratulations! And you look so pretty in the photo as wel.. ;o)
Best regards form Spain and looking forward to see you some day in Madrid!
Isabel

Hi @ Jenny:You’re so cute! Let me see if I can help you… Always take the baking powder out if you’re worried about the edges being crisp, and follow my tips in my ‘preventing spreading’ post. As for decorating, I don’t decorate the underside of the cookie. Maybe if yours had bumps or bubbles on top (you could be overmixing the dough), try gently pressing on your hot cookie when it comes out of the oven (with an oven mitt 😉

I always leave the baking powder out so it can’t be that…I think maybe i’m overmixing them a bit. I re-read your preventing spreading post again and am going to try getting thicker baking pans and placing the cookies on baking paper, hopefully that helps 🙂

I haven’t tried your gingerbread recipe yet (have just used your plain cookie recipe so far) but bought new cookie cutters this week so will whip up a batch this weekend! Thanks for all the help and the amazing inspiration!

Hi.. I have a great sugar cookie recipe that doesn’t spread and the cookies hold their shape. I like the ingredients in it, but I am just wondering what I could have done wrong? My last few batches of dough have been flakey and hard to roll. I haven’t done anything differently, I have been following the recipe. Do you know why this might be happening? Thanks.. I love the Holly Cookies..

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